Pumpkin and apple juice with pulp for the winter
0
7761
Kitchen
Eastern European
Calorie content
37.7 kcal
Portions
4 l.
Cooking time
70 minutes
Proteins *
0.2 g
Fats *
0.1 g
Carbohydrates*
11.4 gr.
A tasty and healthy preparation for the winter - pumpkin-apple juice with pulp. Delicious, moderately sweet and very healthy, it will become an additional source of vitamins to enhance immunity in the winter-spring period. A small amount of lemon juice, which we add during the preparation process, gives the juice a pleasant sourness and serves as a natural preservative, which helps the juice to keep excellently throughout the winter in a cool place. You can adjust the amount of sugar to your taste and slightly reduce its amount if you use the juice in the diet of babies.
Ingredients
Cooking process
For the preparation of the juice, we recommend using the pumpkin of the Muscat varieties, it is more juicy and has a sweet taste. We use hard apples, they must be juicy, ripe, only of good quality. We wash the apples under running water and put them on a kitchen towel so that they dry from the water. Then we cut the apples in half lengthwise, remove the core and stalks. If the apples have a hard skin, you can remove them with a vegetable peeler. Then we cut the apples into 4-6 pieces. We wash the pumpkin, cut off the required amount, clean it from the peel and seeds. Cut into small cubes. Pour water into a deep saucepan, put on medium heat and put prepared apples and pumpkin in it. Bring the mass to a boil.
We wash the juice bottles with baking soda and rinse thoroughly with running water. Then we put the bottles in a cold oven with the neck down and sterilize at a temperature of 110-120 degrees for 7-10 minutes. We remove the sterilized bottles from the oven and let them cool for 5-10 minutes, after which we pour the ready-made hot juice. Close the bottles tightly with boiled lids and leave at room temperature until they cool completely. Then we remove the juice for storage in a dark, cool place.
